Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes-Reference-Cited by-同舟云学术

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Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

Published:2012-08 Issue:4 Volume:133 Page:1107-1116
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lachman Jaromír,Hamouz Karel,Orsák Matyáš,Pivec Vladimír,Hejtmánková Kateřina,Pazderů Kateřina,Dvořák Petr,Čepl Jaroslav

Funder

Ministry of Education

Ministry of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Effect of storage on antioxidant activity of freeze-dried potato peels;Al-Weshahy;Food Research International,2011

2. Comparison of periderm color and anthocyanins of four red potato cultivars;Andersen;American Journal of Potato Research,2002

3. Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients;André;Journal of Agricultural and Food Chemistry,2007

4. Gene expression changes related to the production of phenolic compounds in potato tubers grown under drought stress;André;Phytochemistry,2009

5. Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low temperature storage and their relationship to chip processing quality;Blenkinsop;Journal of Agricultural and Food Chemistry,2002

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1. Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh;International Journal of Food Science & Technology;2024-08-07

2. Metabolomic analysis, extraction, purification and stability of the anthocyanins from colored potatoes;Food Chemistry: X;2024-06

3. Barley and wheat beta-glucan content influenced by weather, fertilization, and genotype;Frontiers in Sustainable Food Systems;2024-01-09

4. Stability of Anthocyanin Content in Various Processed Purple Sweet Potatoes;Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis;2024-01-01

5. Anthocyanin Profiles in Colored Potato Tubers at Different Altitudes by HPLC–MS Analysis with Optimized Ultrasound-Assisted Extraction;Foods;2023-11-20

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